BLACK FRIDAY SALE: BIG SAVINGS ON SELECT GRILLS – SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Reverse Seared Rib-Eye Caps

Traeger Kitchen


Reverse Seared Rib-Eye Caps

Prep Time

5 Minutes

Cook Time

45 Minutes

Effort
Level of Effort Icon

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Hickory

You’ve got to try this specialty cut from a full rib-eye roast. The cap portion of a rib-eye features exquisite marbling that results in a tender steak that melts in your mouth like butter.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      Trim the rib-eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butcher's twine to secure.
    • 2

      In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.
    • 3

      When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    • 4

      Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F.
      Grill Icon
      Grill225˚
      Probe Icon
      Probe120˚
    • 5

      Remove from the grill and set aside to rest.
    • 6

      Increase the grill temperature to 450˚F.
      Grill Icon
      Grill450˚
    • 7

      Place the steaks directly on the grill grate and cook 3 to 4 minutes per side, or until the internal temperature reaches 130˚F.
      Grill Icon
      Grill450˚
      Probe Icon
      Probe130˚
    • 8

      Remove from grill and let rest 5 minutes before serving. Enjoy!

    Cooking Notes

    Read recipe notes submitted by our community or add your own notes.

    No notes found.